Thai Kitchen's Tom Yam Goong (spicy prawn soup)

Featured in the Honolulu Star-Bulletin on September 21, 2005.



Thai Kitchen's Tom Yam Goong (spicy prawn soup)

  • 4 cups chicken stock
  • 1 stalk lemongrass, sliced diagonally in 1-inch lengths
  • 5 kaffir lime leaves, torn
  • 1 can (15 ounce size) straw mushrooms, drained, rinsed and halved
  • 1 tablespoon Thai roasted chili paste (nam prik phao)
  • 9 crushed hot chili peppers
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 9 large tiger prawns, peeled and cleaned


  1. Bring the chicken stock to a boil, add the lemongrass, kaffir lime leaves, and mushrooms, and boil for approximately 3 minutes.
  2. Add chili paste, chilies, fish sauce, and lime juice, and prawns; simmer until prawns are cooked through.

Makes 4 servings.

Approximate nutrient analysis per serving:
120 calories, 2.5 g total fat, 0.5 g saturated fat, 50 mg cholesterol, 1630 mg sodium, 15 g carbohydrate, 3 g fiber, 9 g sugar, 11 g protein


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